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Need help - blueberry beer


read 3047 times • 21 replies • posted 7/13/2012 4:04:25 PM

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sharpe1987 8:
Just moved my cherry cream ale to the secondary (assuming cherries and blueberries would use a simlar process). Soaked dried cherries in vodka for two weeks. Added that whole mixture plus a pint of tart cherry concentrate. Will leave for in the secondary for two weeks. Made this beer after I tried a friends whose was amazing.
7/15/2012 8:41:23 PM

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bb_brewer
Thanks everyone. Your advice has been great.
I still have a couple of questions.

1. Is it really necessary to deep freeze the berries since I intend to blend them into pulp anyway (thus breaking the skins)?

2. I have only 2.6 kg of blueberries. I donít want to buy more cuz they donít come cheap where I live. Iím also concerned that more berries will result in more alcohol once they have fermented (and Im sure they will). The beer is already in my primary and the OG was 1.032.

About the yeast, I used safale s-33. The strains you mention are hard to comed by here.


7/16/2012 12:38:49 AM

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Unclerudy 12:3
Freeze the berries. It will break the cell wall and get better juice. Just do it. And throw them in the blender when they are frozen. Easier to clean and get the most out of them and keep sanitary.
7/16/2012 8:35:26 AM

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Billicus 289:16
Originally posted by ogivlado
My friend is getting ready to make a beer and since he isnít on RB Iím going to be middleman. So here are the things that he would like to know.

Hi guys

Iím getting ready for brewing a blueberry beer for the first time and, as you might expect, I have some questions.
Has any of you had any experience with this style of beer? If yes, can you give me some tips?
I mean I donít know when to add the blueberries. Iím thinking somewhere toward the end of the boil should be ok.
Also do you think that 2kg of bluberries is sufficient for a batch of 20 lit.?
I want my beer to be about 4.5-5.0 in alcohol content.
Iíll be using only Belgian pils malt and blueberries. (I donít want to experiment much with this beer)
If thereís somewhere some link itís also welcome.

Thanks in advance


The best advice here is to use REAL NEW JERSEY BLUEBERRIES! you cant go wrong
7/19/2012 6:39:07 AM

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NobleSquirrel 3437:209
An update on my Blueberry Berliner, itís a very pretty purpley burgundy color. The berries come through and are subtle. I added them when I pitched the yeast, 17 hours after I pitched the lacto. I highly recommend the Vintnerís Harvest purees. They are aseptic, 100% fruit. No worries of infection. Iíve used them in both beer and mead and they are terrific.
7/19/2012 7:55:06 AM

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bierkitty 165:13
Freeze the berries. Rinse in hot water toss into a secondary filled with Star San FOAM. Mass the sh!+ out of it with a potato masher then add the beer just at the point itís almost fermented. Oh and you canít add too many blueberries....up to 20 lbs for 5 gallons. White Labs 002 leaves a bit of residual sweetness and clears up nicely. Weíve done a least 4 batches and never had any infection. Ditto on the New Jersey berries! Yum!
7/19/2012 5:56:09 PM

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bb_brewer


The best advice here is to use REAL NEW JERSEY BLUEBERRIES! you cant go wrong


New Jersey is a bit out of my way since I live across the pond.Thanks anyway
7/20/2012 5:11:17 AM

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HornyDevil
Originally posted by bb_brewer

The best advice here is to use REAL NEW JERSEY BLUEBERRIES! you cant go wrong

New Jersey is a bit out of my way since I live across the pond.Thanks anyway


7/20/2012 6:07:15 AM

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ktaylor570 1
Not sure if Iím too late for this but you may want to add a drop or two of pectin enzyme. Grocery stores and home brew shops should carry this in a tiny bottle. That tiny bottle goes a long way. The pectic enzyme will help clear the beer, plus keep the fruit from clogging the siphoning process. And I canít stress enough when using fruit during fermentation (or secondary), DO NOT rush to bottle it. I recently did a mad elf clone using 2lbs of clove honey and 4 lbs of cherries. Also just bottled a blueberry stout about 2 months ago. I used pectic enzymes in both and both cleared up nicely.
7/26/2012 11:14:42 AM

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NobleSquirrel 3437:209
Originally posted by ktaylor570
Not sure if Iím too late for this but you may want to add a drop or two of pectin enzyme. Grocery stores and home brew shops should carry this in a tiny bottle. That tiny bottle goes a long way. The pectic enzyme will help clear the beer, plus keep the fruit from clogging the siphoning process. And I canít stress enough when using fruit during fermentation (or secondary), DO NOT rush to bottle it. I recently did a mad elf clone using 2lbs of clove honey and 4 lbs of cherries. Also just bottled a blueberry stout about 2 months ago. I used pectic enzymes in both and both cleared up nicely.


Iíll concur on this. I also add pectinase when I make mead as well, it helps with clarification and allows you to have a brighter mead sooner.
7/26/2012 11:21:34 AM

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